Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What can I make for a dinner party for 6 people? We're fairly adventurous eaters-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can I make for a dinner party for 6 people? We're fairly adventurous eaters),it will help you,my kids.
Something interesting, tasty and good with wine, please.
Answer:
Well since I think you can find a wine to go with anything I will give you my recipe for Bulgogi. It is Korean so you may also see it spelled Bu Gogi or Boogogi. No direct translation..
As I said it is a Korean dish and the recipe comes right from the real thing--my best girlfriends little ol lady gramma in Korea.
You need a mid grade steak...actually the sauce is so good you can even use round steak. You cut it with the kitchen knives into 1in thick strips and then cut those into a little bigger than bite size.
Here is the sauce.
Cooking soy sauce
Sugar (we use raw sugar)
chopped chives or julienned>.....................Indian...... filled with depth n sveral stories to share about indian food.
Indians have casual as well as formal foods(thts obvious)
well westerners mainly go to silly indian restraunts which serve left overs( i tried the indian food in states n they seriously cheat westerners that Indian food tastes like this..the food in restraunts r pukable) Go for intrestin foods like Idlis( circular rice steamed thingy's ) Dosa's (reminds u of a mexican Nacho) Bhel(an exotic light assortment of things tht is spicy-sour-sweet n fun..its actually like a exotic salad) Biryani( rice cooked with amzin flavours n vegetables)
Can you cook? I mean really cook? You could always try an elaborate recipe with ingredients you don't eat every day?
Chicken enchiladas with tomatillo cream sauce?
Seared Tilapia with mango salsa?
Definately try the Food Network website....have some pretty elaborate recipes
Chicken In A Tarragon Sauce
Submitted By: Bronwyn Defalla
Fragrant tarragon is a fine complement to the wine in this cream sauced chicken.
Prep Time: 45 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS
1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1>------------------------------...
INGREDIENTS:
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed
DIRECTIONS:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
If you classify Sake as wine, then go with sushi. There are some pretty adventurous fillings you can try besides the basic california rolls, salmon and tuna. Find your local fishmonger and ask for sashimi grade fish and make your own, or find an upscale sushi bar and order out.
chicken cordon bleu
Why not try a Spanish tapas buffet once.
Olives, Spanish tortilla (potato, bell pepper and eggs), stuffed tomatoes and mushrooms, empenada's, meatballs in tomato-sauce and more.
Did it on my birthday and was a big hit.
Serve with Spanish Rioja :)
Here are some of my tapas recipes (the Spanish tortilla recipe isn't placed yet, but if you mail I give the recipe) :
http://www.jannekes.eu/tapas/index.html...
Enjoy!
.
I have made beef lasagne and vegetable lasagne many time, but the one I made last week with seafood was marvellous. So how about preparing a Seafood or Prawn Lasagne.?
Stuffed mushrooms and calamari for app.
Seared tuna witha red chile mango glaze with fried yam shoestrings, fennel and leaks for entree
Candied oven baked grapefruit for dessert.
Stick with a chiraz or a reisling for your wine selections.
First Course:
3 different dips with homemade baguette bread
To save time, purchased some pate and dips. She served these on a large flat glass cutting board, decorated with lots of fresh parsley.
Second Course:
Arugula, Pear and Asiago Cheese Salad
Third Course:
Chilled Sugar Snap Pea Soup and Parmesan Crisps
Fourth Course:
Shrimp Cocktail
This was served in martini glasses with the tails of the shrimp sitting on the edge of the glass. It was very impressive and tasted great with a zesty sauce.
Fifth Course:
Fresh Wild Mushrooms & Cream on Linguine
This was topped with fresh thyme and drizzled with White Truffle Oil. Peggy served 1/2 cup per person which was just the right amount and swirled the pasta on a long tined fork to make it "stand up" on each individual plate.
Sixth Course
Lemon Sorbet in Lemon Cups
This was served with a dark green Camellia sprig along side the lemon . . . it was very impressive!
Seventh Course
Beef Tenderloin Stuffed with Morels, Shallots & Garlic
Since she had so many other courses of food, she presented the tenderloin on a bed of tomato pedals. This was very striking!
Eighth Course:
Dreyer's Peppermint Ice Cream
Peggy presented the ice cream in a tall goblet glass with a maraschino cherry (stem attached) and a fresh sprig of mint.
Any french red wine for main meat course and white with the fish.
I would do several different types of sushi rolls and some miso soup. This will work well with sweeter white wines and plum wine. If you like saki, it will work too (tastes like socks to me though). You can do a search at foodnetwork.com for just about any recipe you need. Most soybean paste containers (one of the main ingredients in miso soup) have recipes for soup on them. Also, you can prepare everything ahead of time or let your guests have the fun of assembling their own sushi rolls based on their own tastes. Either way you get to spend time with your guests instead of hiding out in the kitchen most of the time.
Get a 4 or 5 pound delmonico roast and a bottle of red wine. Everbody drinks, don't they?
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What can I make for a dinner party for 6 people? We're fairly adventurous eaters-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can I make for a dinner party for 6 people? We're fairly adventurous eaters),it will help you,my kids.
Something interesting, tasty and good with wine, please.
Answer:
Well since I think you can find a wine to go with anything I will give you my recipe for Bulgogi. It is Korean so you may also see it spelled Bu Gogi or Boogogi. No direct translation..
As I said it is a Korean dish and the recipe comes right from the real thing--my best girlfriends little ol lady gramma in Korea.
You need a mid grade steak...actually the sauce is so good you can even use round steak. You cut it with the kitchen knives into 1in thick strips and then cut those into a little bigger than bite size.
Here is the sauce.
Cooking soy sauce
Sugar (we use raw sugar)
chopped chives or julienned>.....................Indian...... filled with depth n sveral stories to share about indian food.
Indians have casual as well as formal foods(thts obvious)
well westerners mainly go to silly indian restraunts which serve left overs( i tried the indian food in states n they seriously cheat westerners that Indian food tastes like this..the food in restraunts r pukable) Go for intrestin foods like Idlis( circular rice steamed thingy's ) Dosa's (reminds u of a mexican Nacho) Bhel(an exotic light assortment of things tht is spicy-sour-sweet n fun..its actually like a exotic salad) Biryani( rice cooked with amzin flavours n vegetables)
Can you cook? I mean really cook? You could always try an elaborate recipe with ingredients you don't eat every day?
Chicken enchiladas with tomatillo cream sauce?
Seared Tilapia with mango salsa?
Definately try the Food Network website....have some pretty elaborate recipes
Chicken In A Tarragon Sauce
Submitted By: Bronwyn Defalla
Fragrant tarragon is a fine complement to the wine in this cream sauced chicken.
Prep Time: 45 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS
1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1>------------------------------...
INGREDIENTS:
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed
DIRECTIONS:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
If you classify Sake as wine, then go with sushi. There are some pretty adventurous fillings you can try besides the basic california rolls, salmon and tuna. Find your local fishmonger and ask for sashimi grade fish and make your own, or find an upscale sushi bar and order out.
chicken cordon bleu
Why not try a Spanish tapas buffet once.
Olives, Spanish tortilla (potato, bell pepper and eggs), stuffed tomatoes and mushrooms, empenada's, meatballs in tomato-sauce and more.
Did it on my birthday and was a big hit.
Serve with Spanish Rioja :)
Here are some of my tapas recipes (the Spanish tortilla recipe isn't placed yet, but if you mail I give the recipe) :
http://www.jannekes.eu/tapas/index.html...
Enjoy!
.
I have made beef lasagne and vegetable lasagne many time, but the one I made last week with seafood was marvellous. So how about preparing a Seafood or Prawn Lasagne.?
Stuffed mushrooms and calamari for app.
Seared tuna witha red chile mango glaze with fried yam shoestrings, fennel and leaks for entree
Candied oven baked grapefruit for dessert.
Stick with a chiraz or a reisling for your wine selections.
First Course:
3 different dips with homemade baguette bread
To save time, purchased some pate and dips. She served these on a large flat glass cutting board, decorated with lots of fresh parsley.
Second Course:
Arugula, Pear and Asiago Cheese Salad
Third Course:
Chilled Sugar Snap Pea Soup and Parmesan Crisps
Fourth Course:
Shrimp Cocktail
This was served in martini glasses with the tails of the shrimp sitting on the edge of the glass. It was very impressive and tasted great with a zesty sauce.
Fifth Course:
Fresh Wild Mushrooms & Cream on Linguine
This was topped with fresh thyme and drizzled with White Truffle Oil. Peggy served 1/2 cup per person which was just the right amount and swirled the pasta on a long tined fork to make it "stand up" on each individual plate.
Sixth Course
Lemon Sorbet in Lemon Cups
This was served with a dark green Camellia sprig along side the lemon . . . it was very impressive!
Seventh Course
Beef Tenderloin Stuffed with Morels, Shallots & Garlic
Since she had so many other courses of food, she presented the tenderloin on a bed of tomato pedals. This was very striking!
Eighth Course:
Dreyer's Peppermint Ice Cream
Peggy presented the ice cream in a tall goblet glass with a maraschino cherry (stem attached) and a fresh sprig of mint.
Any french red wine for main meat course and white with the fish.
I would do several different types of sushi rolls and some miso soup. This will work well with sweeter white wines and plum wine. If you like saki, it will work too (tastes like socks to me though). You can do a search at foodnetwork.com for just about any recipe you need. Most soybean paste containers (one of the main ingredients in miso soup) have recipes for soup on them. Also, you can prepare everything ahead of time or let your guests have the fun of assembling their own sushi rolls based on their own tastes. Either way you get to spend time with your guests instead of hiding out in the kitchen most of the time.
Get a 4 or 5 pound delmonico roast and a bottle of red wine. Everbody drinks, don't they?
correctness,It's Non-profit and only for informational purposes.
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